Okay, so if you are not a Harry Potter fan (why aren’t you? We should talk about this.) you are not going to appreciate this recipe. However, if you ARE a fan of HP, you are going to love this.
I found this recipe on Thursday, went to the store straight from work, and got these baked and iced just in time for my pre-movie release get-together. They were such a big hit that I just had to share them with all of you. And then I’m done with the Harry Potter-related posts. I think.
Butterbeer Cookies – Makes about 20
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3 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 sticks of butter, softened
1 teaspoon butter flavoring
3/4 teaspoon vanilla extract
Preheat the oven to 350°. Prepare baking sheets with parchment or grease them.
Whisk together the flour, baking powder, and salt; set aside.
With a mixer, cream together the butter and sugars. Beat in the egg and then the flavorings. Gradually add the flour mixture, pausing to scrap the sides and bottom to make sure all the flour gets incorporated. You may have to mix the last little bit of flour with a spoon or your hands so there isn’t any left on the bottom of the bowl.
Roll the dough out on a well-floured surface, to about 1/4″ thick. Cut into circles (I used a 3.5″ drinking glass) and set on to prepared pans. Re-roll and cut again, until you use all the dough.
Bake for 9-12 minutes, or until the edges are lightly browned. Let cool on a few minutes on the pans and then transfer to cooling racks. Iced cooled cookies with the butterbeer glaze.
1 1/3 cups butterscotch chips
1/4 cup evaporated milk
2 tablespoons light corn syrup
1/4 teaspoon course salt
Place all the ingredients in a glass or metal bowl and set it over a pan of simmering water. Don’t let the water touch the bottom of the bowl! Stir occasionally, until the glaze is melted and smooth. Either spoon and spread the glaze over the cookies or (carefully!) dunk the tops of the cookies into the glaze.
-Adapted from Bake at 350